I’m very much a corn person. I eat corn on the corb, corn in cups, popcorn, creamed corn, corn kernels, frozen ones, soggy ones, corn with coconut, corn with chocolate, corn ice cream, corn sushi, with wasabi. Pretty much everything, except for baby corns, don’t ask me why.
Therefore when I found this corn chowder recipe, I didn’t want to screw it up, and triple checked the cooking directions with my mom. The rainy weather these days is just perfect for this recipe!
So here’s our version since my mom doesn’t believe in buying chicken soup stock:
1 teaspoon sunflower or canola oil
4 cloves garlic
2 cloves shallots
1 inch ginger
1 large white onion, chopped finely
100g boneless chicken, diced
1 stick celery, finely sliced
1 medium potato, scrubbed and chopped into small dice
2 1/2 cups water
400g can light evaporated milk
1 tablespoon flour
400g can creamed corn
salt and pepper to taste
1. Process shallots, ginger and garlic until finely blended. Heat oil in a non-stick saucepan; ad blended mixture until fragrant. Add onion and celery and cook for a few minutes over medium heat. Add potato, chicken and water, cover and simmer for 8-10 minutes or until vegetables are cooked.
2. Whisk evaporated milk and flour together and stir into soup mixture. Simmer for a few minutes until slightly thickened, then add corn and heat through. Season to taste and serve hot.
Personally, I think they are best eaten the next day, when the chicken and vegetables have absorbed the flavour overnight.